CN114794299A

CN114794299A - Method for processing plant wiredrawing protein

Info

Publication number: CN114794299A
Application number: CN202210433041.4A
Authority: CN
Inventors: 蒋硕
Original assignee: Shaanxi Zhixiangpai Health Technology Co ltd
Current assignee: Shaanxi Zhixiangpai Health Technology Co ltd
Priority date: 2022-04-24
Filing date: 2022-04-24
Publication date: 2022-07-29
Anticipated expiration: 2042-04-24
Also published as: CN114794299B

Abstract

The invention relates to a method for processing plant wiredrawing protein, which is characterized by comprising the following steps of S1: a rehydration step; s2: a dehydration step; s3: freezing; s4: a thawing step; s5: a step of detaching the filaments; wherein the freezing step is to freeze the dehydrated vegetable fibrillar proteins at a temperature of-30 ℃ to-40 ℃ for 20 to 40 minutes. The method improves the strength of the plant wiredrawing protein under the condition of not changing raw materials, and the quality and structure of the plant meat prepared by the plant wiredrawing protein treated by the method are obviously improved, particularly the hardness and the elasticity are obviously improved; the chewing feeling of the product is obviously improved, and the product is more like meat chewing; the fiber splitting performance of the plant wiredrawing protein treated by the method is also improved.

Description

Method for processing plant wiredrawing protein

Technical Field

The invention relates to the technical field of functional foods, in particular to a method for processing plant wiredrawing protein.

Background

With the continuous improvement of living standard of people, animal meat becomes essential delicious on dining tables of people, the proportion of the animal meat is rising year by year, but antibiotics, hormones, high fat, high cholesterol and the like brought by the animal meat continuously threaten the health of human beings, meanwhile, the problems of resource consumption, environmental pollution and the like caused by livestock breeding, the problem of food safety risk in the animal slaughtering process, the enhancement of consciousness of environment friendliness and animal friendliness and the like increase the appeal of people to plant meat day by day.

The vegetable meat belongs to one of artificial meat, mainly uses vegetable protein, vegetable oil, vegetable source emulsifier and adhesive, vegetable spice and the like as raw materials to simulate the tissue shape, taste, flavor and color of real meat, but is limited by the current raw materials and technical limitations, the vegetable meat still cannot completely simulate the taste of the real meat in flavor, and the aftertaste has beany flavor or bitter flavor, which is a problem to be solved urgently at present.

The plant wiredrawing protein is fibrous plant protein with the texture similar to muscle fiber formed by the production and processing of plant protein through a special process. The plant wiredrawing protein is a high-protein product prepared by an extrusion puffing technology, is used for preparing a plant meat product simulating real meat, and is a target wiredrawing product obtained by a traditional plant wiredrawing protein block through rehydration, water absorption and expansion and a wire removing technology. However, the plant wiredrawing protein after the silk splitting has the defects of insufficient toughness of the protein silk, large difference of the silk splitting length and the like.

At present, the improvement of the strength of the textured protein can only be achieved by adjusting the formula at the raw material end, taking the soybean textured protein as an example, the method is generally achieved by adjusting the content of soybean protein, soybean meal and fiber in the formula and reducing the proportion of cheap raw materials such as dextrin, starch and the like, but the cost is greatly increased by adjusting the raw materials. Therefore, the problem of how to improve the strength of the vegetable stringy protein without changing the raw materials so as to achieve the purpose of better simulating the fibrous feel and chewiness of meat is needed to be solved.

Disclosure of Invention

The invention provides a method for processing plant wiredrawing protein, which can improve the strength and the wiredrawing property of the plant wiredrawing protein and is characterized in that the preparation method comprises the following steps: s1: a rehydration step; s2: a dehydration step; s3: freezing; s4: a thawing step; s5: a step of detaching the filaments; wherein the freezing step is to freeze the dehydrated vegetable fibrillar proteins at a temperature of-30 ℃ to-40 ℃ for 20 to 40 minutes.

Optionally, the plant wiredrawing protein comprises soy wiredrawing protein, peanut wiredrawing protein, pea wiredrawing protein, or any combination thereof; preferably, the vegetable stringy protein is a soy stringy protein.

Optionally, the freezing step freezes the dehydrated vegetable spun protein at a temperature of-35 ℃ for 30 minutes.

Optionally, the step of rehydrating comprises: soaking the dry plant wiredrawing protein in water for 1-3 hours; preferably, the temperature of the water is 10-30 ℃. Preferably, the rehydration ratio is 1: 2-3 (dry plant wiredrawing protein: wet plant wiredrawing protein after dehydration).

Optionally, the dehydrating step comprises: dehydrating for 3-10 min.

Optionally, the thawing step comprises: and unfreezing to 25-35 ℃.

Optionally, the step of detaching wires comprises: the silk removing time is 10-15s, and the length of the silk is controlled to be 2-4 cm.

On the other hand, the invention also provides a preparation method of the plant meat, which is characterized by comprising the steps of compounding the plant wiredrawing protein treated by the plant wiredrawing protein treatment method with a compound material; the compound materials comprise soybean protein isolate, vegetable oil, trehalose, an enzyme preparation and seasonings.

Optionally, the compounded mixture comprises the following components in parts by weight: 73-83 parts of plant wiredrawing protein, 2-4 parts of soybean protein isolate, 7-10 parts of vegetable oil, 1-3 parts of trehalose, 0.2-1 part of enzyme preparation and 2.7-9.4 parts of seasoning; preferably, the vegetable stringy protein is a soy stringy protein.

Optionally, before compounding, the method further comprises wrapping the protein silk obtained by the treatment method of the plant wiredrawing protein with gauze, washing in purified water, and then dehydrating, wherein preferably, the rehydration ratio is 1: 2-3 (dry plant wiredrawing protein: wet plant wiredrawing protein after dehydration).

Optionally, the compounding is specifically performed by: mixing soybean protein isolate powder, trehalose, an enzyme preparation and a seasoning, adding the mixture into vegetable oil, stirring to form a first material mass, and then adding the first material mass into the protein filaments obtained by the treatment method of the plant wire-drawing protein, and stirring to form a second material mass. And then, putting the second material mass into a mold, compacting, refrigerating, storing, demolding and cutting to obtain the vegetable meat product. Preferably, the obtained vegetable meat is then placed in a bag and vacuumized by a vacuum packaging machine, and then the vacuum packaged product is sterilized by using a sterilizing device.

In another aspect, the invention also provides plant meat, which is characterized in that the plant meat is prepared by the preparation method of the plant meat.

The invention has the beneficial effects that: the method improves the strength of the plant wiredrawing protein under the condition of not changing raw materials, and the texture of the plant meat product prepared from the plant wiredrawing protein treated by the method is obviously improved, particularly the hardness and the elasticity are obviously improved; the chewing feeling of the product is obviously improved, and the product is more like meat chewing; the fiber splitting performance of the plant wiredrawing protein treated by the method is also improved.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below.

Fig. 1 shows the result of the verification of the silking property of the vegetable meat prepared by the method of the control group described in example 1 of the present invention.

Fig. 2 shows the results of the verification of the silking-breaking property of the vegetable meat prepared by the experimental group method described in example 1 of the present invention (examples 2 to 5 differ slightly from this).

Fig. 3 shows the results of the verification of the silking property of the vegetable meat prepared by the experimental group method described in comparative example 1 of the present invention.

Detailed Description

The present invention is further illustrated by the following examples, which are intended to be purely exemplary of the invention and are not intended to be limiting.

Unless defined otherwise, technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. Although methods and materials similar or equivalent to those described herein can be used in experimental or practical applications, the materials and methods are described below. In case of conflict, the present specification, including definitions, will control. In addition, the materials, methods, and examples are illustrative only and not intended to be limiting.

Example 1

1 control group sample preparation

(1) Soaking the dry soybean drawing protein in purified water at 20 ℃ for 2h, and then dehydrating for 5mins, wherein the rehydration ratio is 1: 2.5 (dry soy draw protein: wet soy draw protein after dehydration); and (3) removing the silk from the protein block by a silk removing machine, wherein the silk removing time is 10-15s, and the length of the silk is controlled to be 2-4 cm.

(2) Wrapping the protein silk obtained in the step (1) with gauze, washing in purified water, and then dehydrating for 5mins, wherein the rehydration ratio is 1: 2.5 (dry soy textured protein: wet soy textured protein after dehydration);

(3) mixing the isolated soybean protein powder, trehalose, an enzyme preparation and a seasoning, adding the mixture into vegetable oil, stirring the mixture into a first material mass, and then adding the first material mass into the protein filaments obtained in the step (2) and stirring the mixture; the concrete components are as follows in parts by weight: 80 parts of soybean drawing protein, 2 parts of soybean protein isolate, 7 parts of vegetable oil, 1 part of trehalose, 0.2 part of an enzyme preparation and 3 parts of a seasoning.

(4) And (4) putting the second material mass obtained in the step (3) into a mold, compacting, storing for more than 6 hours at 0-4 ℃, demolding, and cutting into a rod shape to obtain the plant beef rod. The pressure of the mould is controlled to be 0.8-1.1 atmospheric pressure, and the cutting length of the plant beef stick is 8-10cm, the width is 2-4cm, and the height is 1.1-2 cm.

(5) Putting the plant beef stick into a bag, and vacuumizing by using a vacuum packaging machine, wherein the vacuum degree is 0.08-0.09 Mpa;

(6) sterilizing the vacuum-packed product by using sterilization equipment, wherein the sterilization temperature is 121 +/-1 ℃, the sterilization time is 30mins, and the pressure is 0.21-0.22 Mpa;

(7) sterilizing, cooling, cleaning surface of package, wiping, and packaging in valve bag.

(8) The control sample plant beef stick was cut into 4cm by 4cm diced meat, and subjected to texture test to examine hardness, elasticity, and cohesiveness.

2 preparation of test group samples

(1) Soaking the dry soybean drawing protein in purified water at 20 ℃ for 2h, and then dehydrating for 5mins, wherein the rehydration ratio is 1: 2.5 (dry soy draw protein: wet soy draw protein after dehydration); and (3) quickly freezing the dehydrated soybean drawing protein for 30mins (the freezing temperature is-35 ℃), taking out, and unfreezing to 25-35 ℃ in a microwave oven. And (3) removing the silk from the protein block by a silk removing machine, wherein the silk removing time is 10-15s, and the length of the silk is controlled to be 2-4 cm. The product after the silk removal is shown in figure 2.

(2) Wrapping the protein silk obtained in the step (1) with gauze, washing in purified water, and then dehydrating for 5mins, wherein the rehydration ratio is 1: 2.5 (dry soy draw protein: wet soy draw protein after dehydration);

Example 2

Control samples were prepared as described above

Experimental group sample preparation:

(1) soaking the dry soybean drawing protein in purified water at 20 ℃ for 2h, and then dehydrating for 5mins, wherein the rehydration ratio is 1: 2.5 (dry soy draw protein: wet soy draw protein after dehydration); and (3) quickly freezing the dehydrated soybean drawing protein for 20mins (the freezing temperature is-35 ℃), taking out, and unfreezing to 25-35 ℃ in a microwave oven. And (3) removing the silk from the protein block by a silk removing machine, wherein the silk removing time is 10-15s, and the length of the silk is controlled to be 2-4 cm.

Example 3

Control samples were prepared as above

Experimental group sample preparation:

(1) soaking the dry soybean drawing protein in purified water at 20 ℃ for 2h, and then dehydrating for 5mins, wherein the rehydration ratio is 1: 2.5 (dry soy draw protein: wet soy draw protein after dehydration); and (3) quickly freezing the dehydrated soybean drawing protein for 40mins (the freezing temperature is-35 ℃), taking out, and unfreezing to 25-35 ℃ in a microwave oven. And (3) removing the silk from the protein block by a silk removing machine, wherein the silk removing time is 10-15s, and the length of the silk is controlled to be 2-4 cm.

(8) The control sample plant beef stick was cut into 4cm by 4cm diced meat and tested for texture, hardness, elasticity, cohesiveness.

Example 4

Control samples were prepared as above

Experimental group sample preparation:

(1) soaking the dry soybean drawing protein in purified water at 20 ℃ for 2h, and then dehydrating for 5mins, wherein the rehydration ratio is 1: 2.5 (dry soy draw protein: wet soy draw protein after dehydration); and (3) quickly freezing the dehydrated soybean drawing protein for 50mins (the freezing temperature is-35 ℃), taking out, and unfreezing to 25-35 ℃ in a microwave oven. And (3) removing the silk from the protein block by a silk removing machine, wherein the silk removing time is 10-15s, and the length of the silk is controlled to be 2-4 cm.

Example 5

Control samples were prepared as above

Preparation of experimental group samples:

(1) soaking the dry soybean drawing protein in purified water at 20 ℃ for 2h, and then dehydrating for 5mins, wherein the rehydration ratio is 1: 2.5 (dry soy draw protein: wet soy draw protein after dehydration); quickly freezing the dehydrated soybean drawing protein for 1h (the freezing temperature is-35 ℃), taking out, and thawing to 25-35 ℃ in a microwave oven. And (3) removing the silk from the protein block by a silk removing machine, wherein the silk removing time is 10-15s, and the length of the silk is controlled to be 2-4 cm.

Comparative example 1

Control samples were prepared as above

Experimental group sample preparation:

(1) soaking the dry soybean drawing protein in purified water at 20 ℃ for 2h, and then dehydrating for 5mins, wherein the rehydration ratio is 1: 2.5 (dry soy draw protein: wet soy draw protein after dehydration); freezing the dehydrated soybean drawing protein at-18 ℃ for 8h, and then unfreezing the soybean drawing protein to 25-35 ℃ by a microwave oven. And (3) removing the silk from the protein block by a silk removing machine, wherein the silk removing time is 10-15s, and the length of the silk is controlled to be 2-4 cm.

Experimental example 1Texture detection and sensory evaluationAnd the result of verifying the wire-breaking property of the wiredrawing protein

1. Texture detection

And (3) testing a sample: the obtained vegetable meat was prepared according to the preparation methods of examples 1 to 5 and comparative example 1, control group.

The experimental method comprises the following steps:

the vegetable meat prepared in examples 1-5 and comparative example 1 was subjected to texture testing. The detection instrument is a TA-XT2i type physical property instrument: stable Micro System, UK. Experimental parameters: (Probe: P/2N type probe speed before measurement: 1.00mm/s, test speed 5.00mm/s, speed after measurement 5.00mm/s, degree of compression 50%)

The experimental results are as follows.

TABLE 1 texture test results

	Hardness per gram	Elasticity/mm	Cohesiveness/g.mm ^-1
				Example 1 experimental group	312±67	2.52±0.41	2.25±0.18
Example 2 experimental group	299±21	2.45±0.17	2.32±0.22
				Example 3 exampleTest group	308±26	2.10±0.09	2.62±0.21
Example 4 Experimental group	311±42	2.12±0.31	2.27±0.51
				Example 5 Experimental group	315±08	2.05±0.04	2.47±0.30
Comparative example 1 test group	280±13	2.16±0.15	2.40±0.11
				Control group	283±03	2.02±0.04	2.55±0.18

From the above results, it can be seen that:

among three indexes of texture detection of plant meat raw materials prepared from the soybean wire-drawing protein product treated by the method, in the experimental group of the embodiment example (quick freezing is carried out for 30mins (the freezing temperature is-35 ℃)), the texture of the product is obviously improved, particularly the hardness and the elasticity are obviously improved, because the quick freezing method of the embodiment example can be used for quickly crystallizing water molecules in the material to form an arrangement combination with neat crystals and small volume, and the ice crystals slightly puncture fibers wrapping the soybean protein, so that the enzyme can be more effectively contacted with the protein, the construction of molecular bonds among the proteins is increased, the strength of the product is effectively improved, and the hardness can be increased by more than 29 g.

In the experimental group of the example 2-5 (the freezing temperature is minus 35 ℃) after quick freezing for 20mins-1 h), the product texture is improved, particularly the hardness is improved, because the quick freezing method of the example can quickly crystallize water molecules in the material to form an arrangement combination with neat crystals and small volume, and the ice crystals slightly pierce fibers wrapping the soybean protein, so that the enzyme can be more effectively contacted with the protein, and the construction of molecular bonds between the proteins is increased, thereby effectively improving the strength of the product, and compared with the hardness index of 30mins and 20mins, the hardness is lower and is more than 30mins, and the hardness is not obviously improved, so that the 30mins quick freezing is the optimal process. Among the elasticity indexes, as the freezing time exceeds 30mins, the elasticity tends to decrease on the contrary because the long-time freezing causes a sharp increase in the number of ice crystals and the degree of piercing-through damage to the raw material tissue becomes high, so that the water loss increases during thawing and the elasticity decreases as compared with the texture index of the comparative finished product.

There was no significant difference in cohesiveness among the groups, indicating that this regimen had no effect on the chewing viscosity of the product.

In case of comparative example 1 (after 8h of freezing at-18 ℃), the texture of the product was not changed effectively, but rather frozen in a relatively short time (< 1h, < -30 ℃) and frozen for a long time (greater than 1h, at a temperature > -18 ℃) resulted in the formation of large and numerous ice crystals. The raw material structure is greatly damaged, so that the property of the raw material is changed, and the juice loss is obvious. This solution is not suitable for the application.

2. Sensory evaluation

The experimental method comprises the following steps:

sensory evaluation was performed on the vegetable meats prepared according to the preparation methods of examples 1 to 5, comparative example 1, and control group. The sensory evaluation group consisted of 20 volunteers (10 men and 10 women), and the plant meats obtained in examples 1 to 5, comparative example 1 and control were cut into samples (10g portions) of the same size and the volunteers were asked to taste in order, and after each sample, they were rinsed with clean water. Then evaluated in three dimensions (chewy, juicy, overall) and scored on a sensory evaluation chart (1.0-10.0) to derive a specific score for each item by SPSS data processing software.

The results of the experiments are shown in table 2 below.

TABLE 2 sensory evaluation results

According to the sensory evaluation results shown in table 2, in example examples 1 to 5, the chewing feeling of the product is significantly improved by the quick freezing process of the present invention for 20mins-1h (freezing temperature of-35 ℃), because the molecular bond between proteins is more fully constructed, the whole protein network structure is more complete, and the hardness of the product is improved, thereby increasing the chewing feeling and being more like the chewing feeling of meat. While comparative example 1 and the control group were both less chewy than the examples. As can be seen from the juice feeling, the examples and the control group have no great difference, and although the long-time quick freezing of 40-60mins (the freezing temperature is-35 ℃) causes certain water loss during thawing, the juice feeling score is not greatly reduced and is only slightly different as can be seen from the sensory evaluation score. The quick-freezing process of the invention can not obviously reduce the loss of the juice taste of the product. In contrast, in the process of comparative example 1 (after freezing at-18 ℃ for 8 h), the formed ice crystals are large and long, so that the protein structure of the wiredrawing protein is damaged, and the juice feeling loss of the product is large. In the overall evaluation, the example scores were higher than the other two groups. The quick-freezing process provided by the invention has an obvious product improvement effect.

3. And (3) verifying the wire-breaking property of the wiredrawing protein:

the control group, the experimental group and the experimental group of the comparative example 1 of the example 1 are subjected to wire drawing protein stripping verification, and the wire stripping process is the same as that of the example (the protein block is stripped by a stripping machine, the wire stripping time is 10-15s, and the length of the wire is controlled to be 2-4 cm). The morphology of the silk fibroin after silk removal is shown in FIGS. 1-3.

According to the attached drawings 1-3, the wire drawing protein of the contrast group has poor wire drawing effect, a considerable part of the protein wires are in a powder shape after the wire drawing is performed, the protein wires are strongly adhered and have a conglobation phenomenon, and the subsequent use is not facilitated because the wire drawing process is performed, the protein wires after rehydration are softened, the uneven water distribution is easy to occur during the wire drawing, the weight is unequal, the local part is easy to damage, the uneven distribution is caused during the high-speed shearing, the conglobation of the protein wires is caused, and the sizes are different.

In the experimental groups of the examples, most of the wiredrawing proteins are in the shape of filaments of 2-4cm, the wiredrawing is obvious, the conglobation phenomenon is less, the adhesion is weak, and the separation is easy. This is because after quick freezing and thawing, the moisture is uniformly distributed in the spun protein, the weight is fairly uniform, and through quick freezing, the hardness is improved, and the phenomenon of conglobation is not easy to appear. Therefore, the dispersion can be more uniform in the silk removing process, the stress is uniform, and the silk removing performance is good.

The wiredrawing protein of the experimental group of the comparative example 1 has poor effect, because the ice crystals destroy the protein structure of the wiredrawing protein after long-time freezing, the wiredrawing protein is softer, therefore, the wiredrawing protein in the form of powder is more, the phenomenon of conglobation also occurs, the water loss is high, and the protein silk is slightly dry and fine. In conclusion, the process improves the wire-breaking performance of the wire-drawing protein.

It is to be understood that the invention disclosed is not limited to the particular methodology, protocols, and materials described, as these may vary. It is also to be understood that the terminology used herein is for the purpose of describing particular embodiments only, and is not intended to limit the scope of the present invention which will be limited only by the appended claims.

Those skilled in the art will also recognize, or be able to ascertain using no more than routine experimentation, many equivalents to the specific embodiments of the invention described herein. Such equivalents are intended to be encompassed by the following claims.

Claims

1. A method for treating a plant wiredrawing protein, comprising the steps of: s1: a rehydration step; s2: a dehydration step; s3: freezing; s4: a thawing step; s5: a step of detaching the filaments; wherein the freezing step is to freeze the dehydrated vegetable fibrillar proteins at a temperature of-30 ℃ to-40 ℃ for 20 to 40 minutes.

2. The method of claim 1, wherein the plant fibrillar proteins comprise soy fibrillar proteins, peanut fibrillar proteins, pea fibrillar proteins, or any combination thereof; preferably, the vegetable stringy protein is a soy stringy protein.

3. The method according to claim 1, wherein the step of freezing is performed by freezing the dehydrated plant drawbench protein at a temperature of-35 ℃ for 30 minutes.

4. The method of claim 1, wherein the step of reconstituting comprises: soaking the dry plant wiredrawing protein in water for 1-3 hours; preferably, the temperature of the water is 10-30 ℃.

5. The method of claim 1, wherein the dewatering step comprises: dehydrating for 3-10 min.

6. The method of claim 1, wherein said thawing step comprises: and unfreezing to 25-35 ℃.

7. The method of claim 1, wherein the step of unraveling comprises: the silk removing time is 10-15s, and the length of the silk is controlled to be 2-4 cm.

8. A method of preparing plant meat, comprising compounding the plant wiredrawing protein treated by the method of any one of claims 1-7 with a compounding material; the compound materials comprise soybean protein isolate, vegetable oil, trehalose, an enzyme preparation and seasonings.

9. The method of claim 8, wherein the compounded mixture comprises the following components in parts by weight: 73-83 parts of plant wiredrawing protein, 2-4 parts of soybean protein isolate, 7-10 parts of vegetable oil, 1-3 parts of trehalose, 0.2-1 part of enzyme preparation and 2.7-9.4 parts of seasoning; preferably, the vegetable stringy protein is a soy stringy protein.

10. A vegetable meat produced by the method of claim 8.